Staying Warm and Chickpea Salad

by Joanne on December 31, 2013

We’re keeping warm in South Carolina when our home town in New York is fighting off the cold. 60 degrees vs. 10 degrees.  It might be a tough decision but an extra day in S.C. is sure looking good.

My hamstring feels a lot better when I run around the plantation. I guess the flat terrain, the clear roads (no snow in SC! YAY!), the warmer temps agree with my legs.  Ted and I will run a fun 5K tomorrow called The Prediction Run.  No timing devices allowed. Garmin stays home.  On the entry form, the runner predicts his/her finish time.  The entry fee is 15 to 20 cans/non-perishable items.  We’re looking forward to it.  But I’m not sure how my run will go since I did my speed work today for 7.8 miles plus some other workouts and now, not only the dogs are lying next to me, passed out, but I’m thinking a little shut eye might be good. Oh where did my energy go?!  Of course too much celebrating tonight might also result in lead legs tomorrow.  The outcome should be interesting.

We’ll be ringing in the New Year tonight at some local place in Murrell’s Inlet. We had a blast a couple of years ago and expect the same tonight.  A little bar hoping will be on the menu.

How are you going to / How did you ring in the New Year?

I bought a little container of Chickpea salad from the local grocery store. It was very good but too oily so I copied the ingredients from the container and made my own.  

Chocolate mint cookies and garbanzo salad6

When I put this salad together, I didn’t measure so the following quantities are simply guesstimates.   Use your own discretion for how much to use based on your personal taste preferences.

Chocolate mint cookies and garbanzo salad3

Makes about 4 1/2 cups

  • 1 x 15 oz can Chickpeas/Garbanzo beans – drained and rinsed
  • 1/4 green bell pepper, diced small
  • 1 cup shelled edamame
  • 1 1/2 TBS rice bran oil
  • 1 TBS olive oil
  • 3/4 cup raisins (a super substitute if you have them would be dried cranberries!)
  • 1/4 cup diced carrot
  • 1/4 red bell pepper, diced small
  • 3/4 tsp salt
  • 3/4 tsp Italian seasoning
  • 1/4 tsp garlic powder
  • 4 TBS lemon juice
  • pinch black pepper
  • 1 TBS apple cider vinegar (you might use red wine vinegar as an alternative)
  • 1/2 tsp cumin

Mix all the above together in a bowl, chill and serve.

2 TBS will be about 40 calories.  Healthy, nutrition packed vegetarian salad, Enjoy.

Chocolate mint cookies and garbanzo salad9

Have you used edamame in recipes before? What’s your favorite way to use edamame?

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1 Comment

  • At 2014.01.09 21:50, claudia lamascolo said:

    this really caught my eye and lhooks wonderful… Happy New Year to you and yours!

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